食品与发酵工业 >

2022 , Vol. 48 >Issue 6: 188 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027808

研究报告

不同培曲工艺对特香型大曲微生物群落结构的影响

  • 林钰宽 ,
  • 吴生文 ,
  • 游勇 ,
  • 廖昶 ,
  • 林培 ,
  • 丁忠涛 ,
  • 吴晓玉
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  • 1(江西省农业微生物资源开发与利用工程实验室,江西 南昌,330045)
    2(江西农业大学 生物科学与工程学院,江西 南昌,330045)
    3(四特酒有限责任公司,江西 樟树,331200)
硕士研究生(吴晓玉教授为通信作者,E-mail:xywu166@163.com)

收稿日期: 2021-04-23

  修回日期: 2021-06-09

  网络出版日期: 2022-04-25

基金资助

江西省自然科学基金项目(20192BAB214006);江西省教育厅科技计划项目(GJJ170311);企业合作项目

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Effects of different Daqu culture techniques on microbial community structure and physicochemical indices in Texiang Daqu

  • LIN Yukuan ,
  • WU Shengwen ,
  • YOU Yong ,
  • LIAO Chang ,
  • LIN Pei ,
  • DING Zhongtao ,
  • WU Xiaoyu
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  • 1(Jiangxi Engineering Laboratory for the Development and Utilization of Agricultural Microbial Resources, Nanchang 330045, China)
    2(College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China)
    3(Site Liquor Co.Ltd., Zhangshu 331200, China)

Received date: 2021-04-23

  Revised date: 2021-06-09

  Online published: 2022-04-25

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摘要

利用高通量测序技术,结合通用大曲理化指标检测手段,在四特酒有限责任公司大曲车间,对常规培曲工艺和新培曲工艺的曲坯微生物多样性及理化指标进行分析比较。结果表明,新培曲工艺中曲温变化呈现前期升温慢、后期降温缓的特点,出房时新培曲工艺大曲的纤维素酶、酸性蛋白酶、糖化力、液化力以及生物量碳、氮均高于常规培曲工艺。高通量测序分析显示,乳杆菌属在新培曲工艺发酵后期远高于常规培曲工艺;而真菌优势菌属则存在较大差异,根霉属、丝孢毕赤酵母属、假丝酵母属相对丰度在大曲发酵后期新培曲工艺高于常规培曲工艺。大曲微生物群落与理化指标间的冗余分析进一步证实大曲理化指标与微生物菌属结构及丰度关系密切。该研究通过2种培曲工艺比较,揭示了新培曲工艺在培曲温度、大曲理化指标、微生物多样性及优势菌群方面优于常规培曲工艺,为培曲工艺的技术升级以及大曲质量提升提供了理论依据。

关键词： 特香型大曲; 培曲工艺; 高通量测序; 微生物群落; 理化指标

本文引用格式

林钰宽 , 吴生文 , 游勇 , 廖昶 , 林培 , 丁忠涛 , 吴晓玉 . 不同培曲工艺对特香型大曲微生物群落结构的影响[J]. 食品与发酵工业, 2022 , 48(6) : 188 -194 . DOI: 10.13995/j.cnki.11-1802/ts.027808

Abstract

Differences in microbial diversity and physicochemical indices between Daqu produced by traditional culture technique (TT) and new culture techniques (NT) were analyzed at the Daqu workshop of Site Liquor Co. Ltd. using high-throughput sequencing and physicochemical index assays. The temperature of NT Daqu fermentation products increased slowly in early stage of fermentation, and cooled slowly later. Cellulase and acid protease levels, saccharifying and liquefying power, carbon and nitrogen biomass of NT Daqu were higher than those in TT Daqu at the end of fermentation. Based on high-throughput sequencing, the relative abundance of Lactobacillus in late stage of NT Daqu fermentation (20 d) was much higher than that in TT Daqu. Considerable differences were observed in dominant fungal genera between NT and TT Daqu. The relative abundances of Rhizopus, Hyphopichia, and Candida in late stage of NT Daqu fermentation (20 d) were higher than those of TT Daqu. Redundancy analysis (RDA) between the Daqu microbial community and its physicochemical indices further indicated that its physicochemical indices were closely related to the structure and abundance of its microbial genera. Comparison of these two techniques revealed that the new technique was superior to traditional technique in terms of Daqu culture temperature, physicochemical indices, microbial diversity, and dominant flora, which could be a theoretical foundation for technical improvements in the cultivation process, enhancing the quality of Daqu.

Key words： Texiang Daqu; culture techniques of Daqu; high-throughput sequencing; microbial community; physicochemical indices

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